Orange, Spinach and Pomegranate Salad

Orange, Spinach and Pomegranate Salad. A recipe by It's Not Complicated Recipes.
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This Orange, Spinach and Pomegranate Salad is vibrantly-coloured and flavour-filled. It not only looks beautiful it tastes fantastic. It has the bright tang of citrus, the fresh flavour of mint, the savoury contrast of red onion and the textural contrast of pomegranate seeds (arils). These beautiful ingredients sit on a bed of bright green, nutritious baby spinach.

The salad is an ideal accompaniment to many main courses or deliciously refreshing as a light lunch. Furthermore, it is ideal for people with specific dietary requirements, being gluten-free, dairy-free and vegan. This vibrantly coloured salad will brighten dull, wintery days.

I use these ingredients for the Orange, Spinach and Pomegranate Salad :

Baby Spinach:

This is a type of flat-leaf spinach which has been harvested when the leaves are small. It is a tender, mild-flavoured, leafy green. Serve it raw in salads or add it at the last moment to soup, risotto, pasta or stews.

When selecting baby spinach, choose fresh-looking, bright green leaves. Avoid yellowing leaves.

Baby spinach is high in Vitamins A, C and iron.

Oranges:

For this salad I have used navel oranges; they are seedless, sweet, juicy, winter oranges.

Oranges are rich in Vitamins C and A, a good source of dietary fibre, health-benefiting antioxidants, and potassium.

Red onion:

Red onions, sometimes called Spanish onions or Purple onions, have a mild, sweet flavour making them ideal to use in salads. In addition, their white flesh, tinged red, adds great colour.

Onions are nutrient dense, containing generous quantities of Vitamin C, B-group vitamins, potassium and anti-oxidants.

Pomegranate arils (seeds):

Pomegranate arils are a valuable addition to many dishes. Not only do they add vibrant colour but they are also full of valuable nutrients. They are rich in Vitamin C, dietary fibre, folate and potassium along with a good supply of anti-oxidants and anti-inflammatory properties.

When purchasing pomegranates select those that are heavy for their size; they will be the juiciest. The ripest pomegranates aren’t perfectly round, they are slightly angular. Whilst the colour of pomegranates does vary, this is mostly due to the different varieties. Avoid those that have wrinkled skin; the skin should be smooth and firm.  

Mint:

Add bright flavour to this salad by adding Mint. Mint is an aromatic herb and a favourite of many gardeners as it is so easy to grow. Due to its enthusiasm, I recommend that you grow it in a container. When planted in the garden it has a tendency to take over.

It is very versatile, being suitable to use in sweet or savoury dishes, in baked goods or drinks.

Mint contains Vitamin A, folate, iron and manganese, although these are not significant as generally, we consume mint in very small quantities.

I use these ingredients to make the dressing for the Orange, Spinach and Pomegranate Salad :

Extra virgin olive oil:

Extra virgin olive oil is the highest quality olive oil available. It is at the heart of the Mediterranean Diet and is an excellent source of health-benefiting antioxidants and healthy fats.

White wine vinegar:

As the name implies, this is vinegar which has been made from white wine. It is less acidic than white distilled vinegar, making it ideal to use in salad dressings.

Maple syrup:

I use maple syrup to slightly sweeten the dressing. Avoid maple –flavoured syrup.

Orange, Spinach and Pomegranate Salad. A recipe by It's Not Complicated Recipes.

This is how I make my Orange, Spinach and Pomegranate Salad :

To begin, I slice the red onion and soak the slices in ice-old water to increase their crispness and mellow the flavour. After about 15 minutes, I drain them well and pat dry with a paper towel. Meanwhile, I wash and dry the baby spinach leaves and arrange them on a serving platter. I remove the peel from the oranges and slice them. Then, I arrange the orange slices on the spinach and top the orange slices with red onion slices and mint leaves. A sprinkle of ruby-red jewels adds further beauty to this already gorgeous salad. Finally, I drizzle the dressing over the salad.

Orange, Spinach and Pomegranate Salad. A recipe by It's Not Complicated Recipes.

More suggestions for these ingredients:

Pomegranate is used in these recipes:

Fresh Mint Leaves are used in these recipes:

Baby Spinach is a versatile ingredient! Try it out in these recipes by some of my fellow Australian Food Bloggers:

You can find more recipes using Oranges here:

When it comes to serving:

The salad ingredients and dressing can be prepared ahead of time. However, for the freshest flavours and textures, I assemble the salad just before serving. The salad is an ideal accompaniment to meat, poultry or fish main courses. Alternatively, it is ideal as a light, nutritious lunch. The addition of chickpeas or nuts would provide some protein.

This lovely salad is a delight to the senses. Our appetites are immediately stimulated by the beautiful colours. However, this is not beauty without substance. This salad is also delicious with a combination of flavours that work beautifully together.

Please let me know in the comments below if you make the salad.
Alex xx

Orange, Spinach and Pomegranate Salad. A recipe by It's Not Complicated Recipes.
Orange, Spinach and Pomegranate Salad. A recipe by It's Not Complicated Recipes.
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Orange, Spinach and Pomegranate Salad

There’s no doubt that some winter salads can be dull but that is not the case with this Orange, Spinach and Pomegranate Salad. Brighten your winter meals with this beautiful, healthy citrus salad. The vibrant colours of the salad are an indication of the flavour explosion when we eat it. Enjoy it as an accompaniment to most main meals or as a light luncheon. Sprinkled with ruby-red jewels, this delicious salad will delight the senses.

Course Salad, Side Dish
Cuisine International
Keyword delicious, easy, fresh, healthy, mint, oranges, pomegranate, salad, simple, spinach
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 229 kcal
Author Alexandra

Ingredients

  • 1/2 red onion medium-sized
  • 2 cups baby spinach leaves loosely packed *
  • 4 navel oranges *
  • 1/2 pomegranate arils (seeds) removed *
  • 1/8 cup small mint leaves
  • sea salt and freshly ground black pepper to taste

Dressing:

  • 1 tbsp olive oil extra virgin
  • 1 tsp white wine vinegar
  • 1 tsp maple syrup *

Instructions

  1. Cut the onion into thin, half-moon slices and place into a bowl of iced water*.

    Glass bowl with sliced red onion in an ice bath.

  2. Wash and thoroughly dry the baby spinach leaves. I remove the stems of the spinach leaves but this is optional. Arrange the spinach on a large serving platter.

    Black background with a white dinner plate with arranged spinach leaves.

  3. Cut off each end of the oranges with a sharp knife. Sit the flat end of an orange on a chopping board and carefully run the knife down the orange and remove the peel and any of the white pith which may still be attached. Cut across the oranges into ½ cm/ ¼“ slices.

    White board with an orange which has been peeled and sliced.

  4. Place the orange slices on the spinach, including any juice they may have released.

    Drain the onion slices and dry them thoroughly. Add them to the sliced orange.       

    Sprinkle the pomegranate arils over the orange slices and add the mint leaves.

    Orange, Spinach and Pomegranate Salad. A recipe by It's Not Complicated Recipes.

  5. For the dressing, mix all the ingredients together and drizzle over the salad just before serving*.

    Black background with a round white bowl with dressing.

  6. Add some sea salt flakes and freshly ground black pepper to the salad and
    serve.

    Orange, Spinach and Pomegranate Salad. A recipe by It's Not Complicated Recipes.

Recipe Notes

*I have used navel oranges; they are seedless, sweet and juicy. Blood oranges would be an excellent alternative.

*To extract the arils, cut the fruit in half and place the cut side on the palm of your hand. Whilst holding your hand over a bowl, splay your fingers and firmly tap the back of the pomegranate with a wooden spoon. The arils will fall through your fingers into the bowl.

*Many people do not like raw onion so I soak the slices in iced water to crisp them and mellow their flavour.

*I have used pure maple syrup not maple flavoured syrup.

*I like to add Maldon sea salt flakes for texture and flavour. However, regular sea salt will be fine. 

*There is not a large amount of dressing; it is not necessary as the oranges are very juicy.

Nutrition Facts
Orange, Spinach and Pomegranate Salad
Amount Per Serving
Calories 229 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 29mg1%
Potassium 672mg19%
Carbohydrates 42g14%
Fiber 8g33%
Sugar 27g30%
Protein 4g8%
Vitamin A 3624IU72%
Vitamin C 177mg215%
Calcium 163mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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96 Comments on “Orange, Spinach and Pomegranate Salad”

    1. Reply

      Thank you Lorraine. I love that citrus is at its peak in winter, just when we can do with extra Vitamin C. And the colours – they brighten the dullest day. 🙂

  4. Reply


    What a gorgeous salad, Alexandra! The colors here are quite striking, and the flavors are excellent, too. This would be a good salad to take to a friend’s house for dinner! And that’s an excellent tip about soaking the red onions for a bit. Love this recipe!

    1. Reply

      Thank you, David, for your lovely comments. I think this would be well received if you took it to a friend’s home. The flavours are so bright and refreshing. 🙂

  5. Reply


    This really looks delicious. And it might be a way for me to get my daughter to eat some more spinach or leafy greens. I think the combination of pomegranate and orange would be marvelous.

  11. Reply

    this is a tried and true fave of mine but without the pomegranate arils. i find them a bit … weird:-) this looks fresh and pretty and tasty. cheers sherry

    1. Reply

      Thank you for your very nice comments. I am very fond of pomegranates. I love their colour, flavour and texture. They add a lot to a dish. 🙂

  16. Reply

    i got to admit it Alexandra i always look forward to see your next recipie , thanks to you i have gotten more adventurous in the kitchen x kind regards Pati Robins at style squeeze blog

  17. Reply


    The recipe will be good for my kiddo. He creates a fuss with his food but he likes oranges. If I prepare this from him then he would not create problems. Thanks for sharing another unique recipe. You are superb

  18. Reply


    This looks like such a fresh and delicious summer salad! I could imagine this as a side or a mail meal this summer!

  19. Reply


    These flavor mixtures are brilliant! I am loving the addition of pomegranate. One of my favorite fruits!

  20. Reply


    This is such a gorgeous salad! It would be an easy salad to make for a big get together as well, with little effort!

  24. Reply


    Added some grilled chicken on the side tonight, and with this beautiful salad to accompany it, I had a truly delicious meal.

  27. Reply

    So colorful, and I can just imagine the flavor. I’m sure the spinach would be left behind in the plate though, in my home. lol

  29. Reply

    Mint salad is my favorite. I have never tried it with pomegranate and spinach.

    Would let you know for sure, once I try this one.

  32. Reply


    What a colorful salad! I always have salad for lunch and it can get boring. I like trying new recipes. I’m intrigued by the mint flavor! I’ve never had it on my salad, so that’s next.

  33. Reply


    This looks so delicious and refreshing. I am trying to follow high antioxidant diet to deal with my chronic fatigue. This fits well for it. I am making it tommorow. Thank you.

  36. Reply


    This looks great! We make a Sicilian Orange Salad for the Holidays and my family goes nuts over it— I can see them totally loving this salad just as well. I’m super excited to make your version and test it out. It looks incredible!

  38. Reply


    This is such a pretty salad! I love the addition of mint and pomegranate. I actually have my own pomegranate tree, so will add this to my list of recipes for when my pomegranates are in season!

    1. Reply

      Jacqueline, how lovely it would be to have your own pomegranate tree. There are so many ways in which to enjoy them and I am so pleased that you will try them in this salad. 🙂

  39. Reply

    Oh my goodness! What a beautiful looking salad 😍 so colorful and flavorful! Perfect for summer bbq get-together! Can’t wait to try it!

  40. Reply


    All the ingredients you used here are my favorite, thanks for sharing such a delicious recipe..!

  46. Reply


    This salad looks so refreshing! I’m loving the combo of orange and pomegranate! I hardly ever get to use both together! Such the perfect summer dish!

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